Page 152 - FLIPBOOK NEW

GERTRUD NEHLSEN AND HERTA NEHLSEN HUBLER’S
CREAM PUFFS AND ECLAIRS

Ingredients

1 cup boiling water
1/2 cup butter cut into 8 pieces
1 cup flour

1/2 teaspoon salt
4 eggs

OPTIONAL:

vanilla pudding
whip cream
chocolate icing

powdered sugar

Instructions
Combine the flour and salt.

Heat butter and water over medium heat until mixture boils and butter melts.
Reduce heat to low. Vigorously stir in flour / salt mixture until it forms a ball and
leaves sides of pot.

It should take about 1-2 minutes.

Remove ball to a bowl. Add eggs, one at a time beating well after each one. When the
mixture looks satiny and beaks o the spoon when raised, drop by spoonfuls onto
ungreased baking sheet or parchment paper.

Bake at 400 degrees for 20-23 minutes.

Cut cream pu diagonally and add either vanilla pudding or whip cream.
Add the chocolate icing for the éclairs.

This recipe is from my Mother, Herta Hubler and her Mother, Gertrud Nehlsen. I remember
my Oma would make these for Sunday desert. My mother would make these for company,

desert or to bring to other people. My Oma called these profiteroles.

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